Redcurrants, with their high pectin content, make beautiful jellies full of vigour that are perfect on toast or stirred into gravies and sauces to be served with lamb and game. Fresh redcurrants ...

The redcurrant season is short, just a few weeks in midsummer, so don’t miss it. Redcurrants are rich in natural pectin and acid, making them a top-rate fruit for making jelly. Redcurrant jelly ...

Combine the currants and sugar in a bowl and allow to macerate for 30 minutes. In a medium saucepan. Add the cream and macerated currants and heat to the ‘shivery’ stage or until the mixture ...